Golden seared salmon, tender fingerling potatoes and fresh green beans, and plenty of other nicoise salad goodness comes together in this beautiful main-dish salad!
I mark this day. In the three years, six months, and seven days I’ve had a blog this is the FIRST seafood recipe you’ve seen. Not even kidding, guys.
Why the lack of fish, you may ask? Because seriously, if you had asked me like a year ago if I liked fish and seafood the answer would have been a flat NOOOOO.
It’s amazing how nearly 9 months of culinary school can completely 180 those tastebuds. Although seafood will never be my first choice for a protein, I definitely have a brand-new respect for it. But just fish, mind you. Shrimp, oysters, lobster, scallops, and generally anything that lives on the ocean floor is still a big no.
My current fishy favorites? Salmon, mahi-mahi, sea bass…OH and that dover sole we made in entree class yesterday. Yeee-ummmmm.
Oh, speaking of school…I’m in complete disbelief right now that tomorrow is my last day of spring semester. Like, that’s not even possible—exactly half of culinary school is behind me and my summer vacay officially begins after tomorrow.
Also…I feel as though I should probably tell you about this salad before I’m like 30. Sorry for all the rambling today—I had lots of info you totally needed to know.
But this salad! This nicoise salad! Obviously salad-for-dinner week is still in session and that means you get to see things like THIS >>>
- Perfectly caramelized seared salmon
- Tender fingerling potatoes and green beans
- Eggs and ‘maters
- Herb-packed vinaigrettes
All hanging out in one bowl of nicoise salad per-fect-ion. Seriously, there’s no beating this bowl—it’s mighty huge salad competition for yesterday’s and the still-yet-to-come salads.
But right at this moment? It’s the fav and guys, that is HUGE coming from the former fish-hater.
Maybe it’s all the glorious color. Or the fact that that seared salmon on top is so pretty it’s making me positively weak in the knees. Seriously, hold me.
When YOUR knees undoubtedly give out in the presence of such nicoise salad perfection…just make sure you’re conveniently positioned over the salad bowl for a completely “accidental” faceplant.
That’s called salad fate. **multiple winks**
- 1/2 lb fingerling potatoes, halved
- 1/2 lb fresh green beans, trimmed
- 2 (4-oz) skinless salmon fillets
- Salt and pepper
- 1 tablespoon olive oil
- 3 hard-boiled eggs
- 2 large tomatoes, sliced
- 4 cups romaine lettuce
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves roasted garlic
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh dill
- 1 tablespoon coconut sugar (or brown sugar)
- Place halved fingerling potatoes in a medium pot. Cover with water. Bring potatoes to a boil over medium-high heat. Reduce heat to medium and let potatoes simmer until tender, about 10-15 minutes. Remove potatoes from hot water and place in a large bowl, reserving hot water in pot.
- In same pot, bring water back to a boil. Once boiling add green beans and let simmer 5-8 minutes until tender. Drain beans and immediately plunge them in ice water to cool them immediately. Drain beans and combine with potatoes.
- Sprinkle salmon fillets on both sides with salt and pepper. In a large nonstick skillet over medium-high, heat olive oil until shimmery. Place salmon fillets in hot pan and sear on first side 3-4 minutes or until golden. Carefully flip fillets and cook on opposite side 5-6 additional minutes or until salmon is a light pink. Set aside.
- Toss eggs, tomatoes, and lettuce with cooked beans and potatoes in a large bowl. Set aside for a moment while you prepare the dressing.
- Make the dressing: In a jar with a tight-fitting lid, shake all dressing ingredients until smooth. Season with salt and pepper to taste.
- Drizzle dressing over salad and gently toss to coat. Arrange seared salmon on top and drizzle with more dressing. Serve salad immediately once tossed in dressing. Enjoy!
You’ve GOT to try this healthy twist on caesar salad next!!